CN110613096A - Method for making meat balls based on steam heat treatment of cereals - Google Patents
Method for making meat balls based on steam heat treatment of cereals Download PDFInfo
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- CN110613096A CN110613096A CN201810636358.1A CN201810636358A CN110613096A CN 110613096 A CN110613096 A CN 110613096A CN 201810636358 A CN201810636358 A CN 201810636358A CN 110613096 A CN110613096 A CN 110613096A
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- steam heat
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 132
- 238000010438 heat treatment Methods 0.000 title claims abstract description 79
- 235000013372 meat Nutrition 0.000 title claims abstract description 67
- 238000000034 method Methods 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 claims description 86
- 235000013312 flour Nutrition 0.000 claims description 32
- 238000002360 preparation method Methods 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 239000000203 mixture Substances 0.000 claims description 23
- 239000008157 edible vegetable oil Substances 0.000 claims description 21
- 238000010298 pulverizing process Methods 0.000 claims description 20
- 244000062793 Sorghum vulgare Species 0.000 claims description 18
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- 240000008042 Zea mays Species 0.000 claims description 14
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- 235000008397 ginger Nutrition 0.000 claims description 11
- 235000015277 pork Nutrition 0.000 claims description 11
- 235000013555 soy sauce Nutrition 0.000 claims description 11
- 235000013599 spices Nutrition 0.000 claims description 11
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 10
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- 238000011156 evaluation Methods 0.000 description 5
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 4
- 235000019764 Soybean Meal Nutrition 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
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- 229910052698 phosphorus Inorganic materials 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 239000004455 soybean meal Substances 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
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- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
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- 239000011709 vitamin E Substances 0.000 description 2
- 108010011619 6-Phytase Proteins 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 229940085127 phytase Drugs 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000018648 unbalanced nutrition Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
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- 239000011720 vitamin B Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a method for preparing meat balls based on steam heat treatment of cereals, which limits the eating quality of cereals by adopting a steam heat treatment technology, namely, instantly treating cereal raw materials at high temperature and high pressure for a short time, can effectively reduce the content of insoluble dietary fibers and remarkably improve the content of substances such as soluble dietary fibers, soluble sugars and the like in wheat bran.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a method for making meat balls based on steam heat treatment of cereals.
Background
The meatballs are spherical food mainly made of minced meat, are traditional food in China, and are well popular with the masses. Nowadays, as the living standard of people is continuously improved, more and more people begin to pay attention to the nutrition balance of food. However, the raw materials required in the cooking process of the meatballs are mainly meat and wheat flour, but the processing precision of the wheat flour is too high, so that a large amount of dietary fibers and functional components in wheat cortex are lost, if the meatballs are eaten for a long time, the nutrient imbalance in human bodies can be caused, the new requirement of modern people on the nutritional value cannot be met, and meanwhile, the production cost of the meatballs is increased by using a large amount of wheat flour to produce the meatballs.
The cereal grains contain protein between about 8-12% and because the outer layer of the grain has a higher protein content than the inner layer, the refined rice and flour have a reduced protein content compared to the crude rice and flour because of the excessive removal of the husk.
The content of fat in cereals is small, about 2%, and it is mainly present in the aleurone layer and the cereal germ. Mostly unsaturated fatty acids, with a small amount of phospholipids. The embryo bud oil contains abundant vitamin E, and has antioxidant effect.
Cereals contain a large amount of carbohydrates (about 70-80%) and mostly starch. The starch of cereals can be classified into amylose and amylopectin according to their molecular structures, and their solubility, viscosity and digestibility are different from each other, and the proportion of the starch in different cereals is different from each other, so that the processing characteristics and the edible flavor of the starch are directly influenced.
The cereal contains a large amount of B vitamins, wherein the contents of vitamin B1, vitamin B2 and nicotinic acid are high. The cereal germs contain a large amount of vitamin E, and most of the vitamin is concentrated in germs, aleurone layer and cereal skin. Therefore, the content of vitamins in the polished rice and flour is very low.
The content of inorganic salts in cereals is about 1.5%, and the contents are mainly phosphorus and calcium. In addition, it contains a large amount of magnesium. The inorganic salts of cereals are also mostly concentrated in the husk and aleurone layer, and the raw rice and flour contain additional inorganic salts due to the retention of part of the anecdotal husk. The most of calcium and phosphorus contained in cereals exist in the form of phytate, which is not easy to be absorbed by body. Related researches show that the cereals contain phytase, which can decompose phytate to release free calcium and phosphorus, and increase the utilization rate of calcium and phosphorus.
Chinese invention patent CN 105533440A discloses a leisure ball of flour and a preparation method thereof, Chinese invention patent CN 106072158A discloses an instant weight-losing ball and a preparation method thereof, Chinese invention patent CN 105104938A discloses a ball and a processing method thereof, Chinese invention patent CN 102232521A discloses an instant ball of coarse cereals and a preparation method thereof, and Chinese invention patent CN 104522515A discloses a ball of coarse cereals slow digestion starch instant vermicelli and a preparation method thereof, wherein different raw materials are directly added into meat paste, and the added raw materials are not modified.
The invention adopts the steam heat treatment technology to treat the cereal raw materials, can well reduce the content of insoluble dietary fibers and improve the palatability and the continuous feeding property of the cereal products. The steam heat treatment cereal is added into the meat paste to prepare the steam heat treatment cereal meatballs, so that dietary fibers and other nutrients required by a human body can be well supplemented, the tissue form of the meatballs is improved, the meatballs are endowed with special flavor different from that of the traditional meatballs, and the application of the cereal in food processing is widened.
Disclosure of Invention
The invention aims to provide a method for making meat balls based on steam heat treatment of cereals, which is used for solving the problems of low utilization rate of the existing cereals, unbalanced nutrition of the meat balls, single flavor, high making cost and the like. On the basis of not changing the taste of the meatballs, the invention increases the content of dietary fiber in the meatballs, is beneficial to accelerating intestinal peristalsis and generating satiety, meets the requirement of modern people on pursuing healthy diet, and widens the application of grains in the food processing process.
The invention adopts the technical scheme that the meatballs prepared by the grain through steam heat treatment comprise, by mass, 5% of grain powder ~ 15%, 85% of streaky pork ~ 95%, 0.2 ~ 0.5.5% of five spice powder, 10 ~ 15% of eggs, 6% of starch ~ 10%, 0.8% of salt ~ 1.6.6%, 20% of water ~ 40%, and no more than 5% of auxiliary materials such as garlic, shallot, ginger, soy sauce, edible oil and the like.
The method for preparing the meat balls by the steam heat treatment of the grains in the scheme comprises the following steps:
1. the preparation method of cereal by steam heat treatment comprises soaking oat, buckwheat, corn, sorghum, millet, mung bean, red bean, and soybean with uniform size and no deterioration in quality in distilled water for 0.5 ~ 3 h, placing into steam tank, introducing saturated steam under 0.2 ~ 1.2.2 MPa for 0.1 ~ 10min, and rapidly relieving pressureCollecting the sample after steam heat treatment, heating and drying in a rotary manner by using a vacuum rotary dryer under vacuum condition, heating water at 40 ~ 80 deg.C and 3 ~ 12 rpm at 10-year ~ 10 under vacuum degree4Pa; the method for processing the dried grains by steam heat treatment adopts a mode of combining mechanical crushing and jet milling to prepare the flour, and the specific flour preparation process comprises the following steps: the dried sample is subjected to preliminary pulverization by mechanical pulverization at a feeding speed of 4.5X 10-3t/h ~ 6 t/h to obtain coarse powder with 20-20 ~ 60 meshes, pulverizing the coarse powder with air flow to obtain cereal powder with feeding speed of 0.1 t/h ~ 6 t/h and air pressure of 0.4 MPa ~ 12 MPa, classifying the cereal powder with vibrating screen to obtain 70-mesh ~ 300-mesh cereal powder, adding 40-40 ~ 300-mesh steam-heat-treated cereal powder into the meat paste according to different addition ratios to prepare cereal meat balls, wherein the cereal proportion added in the meat balls is 5- ~ 20%.
2. A method for preparing meat balls by steam heat treatment of cereals comprises shaping meat paste (streaky pork 85% ~ 95%, egg 10% ~ 15%, starch 6% ~ 10%, and water 20% ~ 40%), seasoning meat balls (spice powder 0.2 ~ 0.5.5%, salt 0.8% ~ 1.6.6%, garlic, shallot, ginger, soy sauce, and edible oil in proper amount, 30 ~ 40 deg.C, relative humidity 30% ~ 60%, stirring for 10 ~ 30min to uniformity), preparing cereal meat balls (adding cereals into the fully-stirred meat paste mixture at a ratio of 5% ~ 15%, kneading until the surface is smooth, making into uniform-sized balls, frying (edible oil in proper amount, frying 10 ~ 30min to golden yellow), and cooling (50 ~ 60 min).
The invention has the following characteristics and advantages:
the cereal is rich in dietary fiber, has extremely high functional value, and can well meet the nutritional value requirements of modern people by adding the cereal into meat paste to prepare steam heat-treated cereal meatballs, wherein after the cereal is subjected to steam heat treatment, the functional component content in the cereal changes, namely, the content of insoluble dietary fiber is reduced by 15.96 percent ~ 54.63.63 percent, and the content of soluble dietary fiber is increased by 12.13 percent ~ 15.61.61 percent, wherein the dietary fiber in the cereal can increase intestinal tract peristalsis and generate satiety, meanwhile, the dietary fiber is closely related to human health, and the incidence rate of cardiovascular and cerebrovascular diseases and diabetes mellitus can be effectively reduced by eating the dietary fiber, so that the immunity of a human body is improved.
Drawings
Figure 1 compares the texture qualities of conventional meatballs with steam heat treated cereal flour meatballs.
Detailed Description
The invention is further illustrated by the following examples.
Detailed description of the preferred embodiment
(1) Preparation of mung bean powder and corn flour by steam heat treatment
Soaking oat with uniform particle size and without deterioration in distilled water for 3 h, then placing the oat into a steam tank, introducing saturated steam, keeping the pressure at 0.8 MPa for 5min, and then quickly relieving the pressure, collecting the sample after steam heat treatment, and adopting a vacuum rotary dryer to heat and dry the dried sample in a rotating mode under the vacuum condition, wherein the water heating temperature is 40 ℃, the rotating speed is 3 rpm, the vacuum degree is 10-year Pa., and the dried grains subjected to steam heat treatment are milled by adopting a mode of combining mechanical milling and air flow milling, and the specific milling process comprises the steps of primarily milling the dried sample by adopting mechanical milling, feeding the speed is 0.1 t/h, obtaining the coarse powder with the mesh number of 60, milling the coarse powder by adopting air flow milling again, obtaining the cereal powder by adopting the feeding speed of 0.5 t/h and the air pressure of 0.4 MPa, and carrying out vibration classification on the cereal powder, thus obtaining the cereal powder with the mesh number of 40, ~ 200.
After the grains are subjected to steam heat treatment, the content of functional components in the grains is changed: the insoluble dietary fiber content was reduced to 13.96% and the soluble dietary fiber increased to 11.64%.
(2) Preparation of mung bean powder-corn powder meatballs through steam heat treatment
Adding steam heat-treated mung bean powder and corn flour 5% into meat paste to prepare mixture. The preparation method of the mung bean powder-corn powder meatballs through steam heat treatment comprises the following steps: forming meat paste (streaky pork 85%, egg 10%, starch 6% and water 20%); seasoning the meatballs (0.5% of five spice powder, 0.8% of salt, less than 0.5% of garlic, shallot, ginger, soy sauce and edible oil, 40 ℃ and 40% of relative humidity, and stirring for 10min to be uniform in a clockwise manner); preparing mung bean powder, corn powder and meat balls (adding cereals into a fully and uniformly stirred meat emulsion mixture in a proportion of 5%), kneading until the surface is smooth, and making into the shape of a ball with uniform size; frying (taking appropriate amount of edible oil, frying for 15min to golden yellow); and (5) cooling (50 min).
Detailed description of the invention
(1) Preparation method of buckwheat flour by steam heat treatment
Soaking buckwheat with uniform particle size and without deterioration in distilled water for 3 h, then placing the buckwheat into a steam tank, introducing saturated steam, keeping the pressure at 0.8 MPa for 5min, and then quickly relieving the pressure, collecting a sample after steam heat treatment, and heating and drying the dried sample in a rotating mode under the vacuum condition by adopting a vacuum rotary dryer, wherein the water heating temperature is 40 ℃, the rotating speed is 3 rpm, the vacuum degree is 10-year Pa., and the dried grains subjected to steam heat treatment are milled by adopting a mode of combining mechanical milling and air flow milling, and the specific milling process comprises the steps of carrying out primary milling on the dried sample by adopting mechanical milling, wherein the feeding speed is 0.1 t/h, the mesh number of coarse powder is 60, carrying out secondary milling on the coarse powder by adopting air flow milling, the feeding speed is 0.5 t/h, and the air pressure is 0.4 MPa, preparing cereal powder, and carrying out vibration classification on the cereal powder, thus obtaining the cereal powder with 40-mesh ~ 200-mesh.
After the grains are subjected to steam heat treatment, the content of functional components in the grains is changed: the insoluble dietary fiber content was reduced to 12.96% and the soluble dietary fiber increased to 10.64%.
(2) Preparation of buckwheat flour meat ball by steam heat treatment
Adding 5% of steam heat-treated buckwheat flour into meat paste to prepare mixture. The preparation method of the buckwheat flour meat ball by steam heat treatment comprises the following steps: forming meat paste (streaky pork 85%, egg 10%, starch 6% and water 20%); seasoning the meatballs (0.5% of five spice powder, 0.8% of salt, less than 0.5% of garlic, shallot, ginger, soy sauce and edible oil, 40 ℃ and 40% of relative humidity, and stirring for 10min to be uniform in a clockwise manner); preparing buckwheat green bean powder corn flour meat balls (adding cereals into a fully and uniformly stirred meat paste mixture in a proportion of 5%), kneading until the surface is smooth, and making into the shape of uniform-size balls; frying (taking appropriate amount of edible oil, frying for 15min to golden yellow); and (5) cooling (50 min).
Detailed description of the preferred embodiment
(1) Preparation of steam heat-treated corn flour
Soaking corn with uniform particle size and no deterioration in distilled water for 3 h, then placing the corn into a steam tank, introducing saturated steam, keeping the pressure at 0.8 MPa for 5min, and then quickly releasing the pressure, collecting the sample after steam heat treatment, and adopting a vacuum rotary dryer to heat and dry the dried sample in a rotating mode under the vacuum condition, wherein the water heating temperature is 40 ℃, the rotating speed is 3 rpm, the vacuum degree is 10-year Pa., and the dried grain subjected to steam heat treatment is milled by adopting a mode of combining mechanical milling and air flow milling, and the specific milling process comprises the steps of primarily milling the dried sample by adopting mechanical milling, feeding speed is 0.1 t/h, obtaining coarse powder with the mesh number of 60, milling the coarse powder by adopting air flow milling again, feeding speed is 0.5 t/h, and air pressure is 0.4 MPa, obtaining grain powder, and carrying out vibration classification on the grain powder, thus obtaining grain powder with the mesh number of 40, ~ 200.
After the grains are subjected to steam heat treatment, the content of functional components in the grains is changed: the insoluble dietary fiber content was reduced to 11.96% and the soluble dietary fiber increased to 9.64%.
(2) Preparation of steam heat-treated corn flour meat balls
Steam heat treated corn meal 5% was added to the meat emulsion to make a mixture. The preparation method of the corn flour meat balls subjected to steam heat treatment comprises the following steps: forming meat paste (streaky pork 85%, egg 10%, starch 6% and water 20%); seasoning the meatballs (0.5% of five spice powder, 0.8% of salt, less than 0.5% of garlic, shallot, ginger, soy sauce and edible oil, 40 ℃ and 40% of relative humidity, and stirring for 10min to be uniform in a clockwise manner); preparing corn flour meat balls (adding cereals into the meat paste mixture which is fully and uniformly stirred, wherein the proportion is 5 percent), kneading until the surface is smooth, and preparing the corn flour meat balls into balls with uniform sizes; frying (taking appropriate amount of edible oil, frying for 15min to golden yellow); and (5) cooling (50 min).
Detailed description of the invention
(1) Preparation of steam heat-treated sorghum flour
Soaking sorghum with uniform particle size and without deterioration in distilled water for 3 h, then placing the sorghum into a steam tank, introducing saturated steam, keeping the pressure at 0.8 MPa for 5min, and then quickly relieving the pressure, collecting the sample after steam heat treatment, and adopting a vacuum rotary dryer to heat and dry the dried sample in a rotating mode under the vacuum condition, wherein the water heating temperature is 40 ℃, the rotating speed is 3 rpm, the vacuum degree is 10 by-pass Pa., and the dried grains subjected to steam heat treatment are milled by adopting a mode of combining mechanical milling and air flow milling, and the specific milling process comprises the steps of primarily milling the dried sample by adopting mechanical milling, feeding the speed is 0.1 t/h, obtaining the coarse powder with the mesh number of 60, milling the coarse powder by adopting air flow milling again, obtaining the cereal powder by adopting the feeding speed of 0.5 t/h and the air pressure of 0.4 MPa, and carrying out vibration classification on the cereal powder, thus obtaining the cereal powder with the mesh number of 40, ~ 200.
After the grains are subjected to steam heat treatment, the content of functional components in the grains is changed: the insoluble dietary fiber content was reduced to 11.56% and the soluble dietary fiber increased to 11.32%.
(2) Preparation of sorghum powder meat balls through steam heat treatment
Adding 5% of steam heat-treated sorghum powder into the meat paste to prepare a mixture. The preparation method of the sorghum flour meat balls through steam heat treatment comprises the following steps: forming meat paste (streaky pork 85%, egg 10%, starch 6% and water 20%); seasoning the meatballs (0.5% of five spice powder, 0.8% of salt, less than 0.5% of garlic, shallot, ginger, soy sauce and edible oil, 40 ℃ and 40% of relative humidity, and stirring for 10min to be uniform in a clockwise manner); preparing sorghum powder meatballs (adding cereals into the fully and uniformly stirred meat paste mixture in a proportion of 5%), kneading until the surface is smooth, and preparing the sorghum powder meatballs into the shape of uniform-sized meatballs; frying (taking appropriate amount of edible oil, frying for 15min to golden yellow); and (5) cooling (50 min).
Detailed description of the preferred embodiment
(1) Preparation of steam heat-treated millet flour
Soaking millets with uniform particle size and without deterioration in distilled water for 3 h, then placing the millets into a steam tank, introducing saturated steam, controlling the pressure to be 0.8 MPa, maintaining the pressure for 5min, and then quickly releasing the pressure, collecting samples after steam heat treatment, and adopting a vacuum rotary dryer to heat and dry the dried samples in a rotating mode under the vacuum condition, wherein the water heating temperature is 40 ℃, the rotating speed is 3 rpm, the vacuum degree is 10 t/h and Pa., the dried grains subjected to steam heat treatment are milled by adopting a mode of combining mechanical milling and air flow milling, the specific milling process comprises the steps of carrying out primary milling on the dried samples by adopting mechanical milling, the feeding speed is 0.1 t/h, the mesh number of the coarse powder is 60 meshes, carrying out secondary milling on the coarse powder by adopting air flow milling, the feeding speed is 0.5 t/h, the air pressure is 0.4 MPa, obtaining cereal powder, and carrying out vibration classification on the cereal powder, thus obtaining the cereal powder with 40 meshes of ~ 200 meshes.
After the grains are subjected to steam heat treatment, the content of functional components in the grains is changed: the insoluble dietary fiber content was reduced to 11.32% and the soluble dietary fiber increased to 10.18%.
(2) Preparation of steam heat-treated millet flour meat balls
Adding 5% of steam heat treated millet flour into meat paste to prepare a mixture. The preparation method of the millet flour meat balls through steam heat treatment comprises the following steps: forming meat paste (streaky pork 85%, egg 10%, starch 6% and water 20%); seasoning the meatballs (0.5% of five spice powder, 0.8% of salt, less than 0.5% of garlic, shallot, ginger, soy sauce and edible oil, 40 ℃ and 40% of relative humidity, and stirring for 10min to be uniform in a clockwise manner); preparing millet flour meat balls (adding cereals into the fully and uniformly stirred meat paste mixture according to the proportion of 5 percent), kneading until the surface is smooth, and preparing the mixture into balls with uniform size; frying (taking appropriate amount of edible oil, frying for 15min to golden yellow); and (5) cooling (50 min).
Detailed description of the preferred embodiment
(1) Preparation of mung bean powder by steam heat treatment
Soaking the grain powder in distilled water for 3 h, then placing the grain powder into a steam tank, introducing saturated steam, keeping the pressure at 0.8 MPa for 5min, then quickly releasing the pressure, collecting the sample subjected to steam heat treatment, and heating and drying the dried sample in a rotating mode by adopting a vacuum rotary dryer under the vacuum condition, wherein the water heating temperature is 40 ℃, the rotating speed is 3 rpm, the vacuum degree is 10 t/h Pa., and the dried grain subjected to steam heat treatment is pulverized by adopting a mode of combining mechanical pulverization and air flow pulverization, wherein the specific pulverizing process comprises the steps of primarily pulverizing the dried sample by adopting a machine, the feeding speed is 0.1 t/h, the mesh number of the prepared coarse powder is 60 meshes, secondarily pulverizing the dried sample by adopting air flow, the feeding speed is 0.5 t/h, and the air pressure is 0.4 MPa, and finally vibrating and classifying the grain powder to obtain grain powder of 40 meshes of ~ 200 meshes.
After the grains are subjected to steam heat treatment, the content of functional components in the grains is changed: the insoluble dietary fiber content was reduced to 14.12% and the soluble dietary fiber increased to 10.11%.
(2) Preparation of mung bean powder meatballs through steam heat treatment
Adding steam heat treated mung bean powder 5% into meat paste to prepare mixture. The preparation method of the mung bean powder meatballs subjected to steam heat treatment comprises the following steps: forming meat paste (streaky pork 85%, egg 10%, starch 6% and water 20%); seasoning the meatballs (0.5% of five spice powder, 0.8% of salt, less than 0.5% of garlic, shallot, ginger, soy sauce and edible oil, 40 ℃ and 40% of relative humidity, and stirring for 10min to be uniform in a clockwise manner); preparing mung bean powder meatballs (adding cereals into the fully and uniformly stirred meat paste mixture according to the proportion of 5 percent), kneading until the surface is smooth, and preparing the mixture into meatballs with uniform size; frying (taking appropriate amount of edible oil, frying for 15min to golden yellow); and (5) cooling (50 min).
Detailed description of the preferred embodiment
(1) Preparation of steam heat-treated red bean powder
Soaking red beans with uniform particle size and without deterioration in distilled water for 3 h, then placing the red beans into a steam tank, introducing saturated steam, keeping the pressure at 0.8 MPa for 5min, and then quickly decompressing, collecting a sample subjected to steam heat treatment, and heating and drying the dried sample in a rotating mode under the vacuum condition by adopting a vacuum rotary dryer, wherein the water heating temperature is 40 ℃, the rotating speed is 3 rpm, the vacuum degree is 10-year Pa., and the dried grains subjected to steam heat treatment are pulverized by adopting a mode of combining mechanical pulverization and air flow pulverization, and the specific pulverizing process comprises the steps of primarily pulverizing the dried sample by adopting mechanical pulverization, preparing coarse powder with the mesh number of 60 meshes at the feeding speed of 0.1 t/h, pulverizing the coarse powder by adopting air flow again at the feeding speed of 0.5 t/h and the air pressure of 0.4 MPa, preparing cereal powder, and carrying out vibration classification on the cereal powder to obtain the cereal powder with the mesh number of 40 meshes of ~ 200.
After the grains are subjected to steam heat treatment, the content of functional components in the grains is changed: the insoluble dietary fiber content was reduced to 15.11% and the soluble dietary fiber increased to 12.33%.
(2) Preparation of steam heat-treated red bean powder meatballs
Adding 5% steam heat-treated semen Phaseoli powder into meat emulsion to obtain mixture. The preparation method of the red bean powder meatballs by steam heat treatment comprises the following steps: forming meat paste (streaky pork 85%, egg 10%, starch 6% and water 20%); seasoning the meatballs (0.5% of five spice powder, 0.8% of salt, less than 0.5% of garlic, shallot, ginger, soy sauce and edible oil, 40 ℃ and 40% of relative humidity, and stirring for 10min to be uniform in a clockwise manner); preparing red bean powder meatballs (adding cereals into the fully and uniformly stirred meat paste mixture, wherein the proportion is 5 percent), kneading until the surface is smooth, and preparing the mixture into meatballs with uniform size; frying (taking appropriate amount of edible oil, frying for 15min to golden yellow); and (5) cooling (50 min).
Detailed description of the preferred embodiment
(1) Preparation of soybean powder by steam heat treatment
Soaking soybeans with uniform particle size and without deterioration in distilled water for 3 hours, then putting the soybeans into a steam tank, introducing saturated steam, keeping the pressure at 0.8 MPa for 5 minutes, and then quickly relieving the pressure, collecting a sample subjected to steam heat treatment, and heating and drying the dried sample in a rotating mode under the vacuum condition by using a vacuum rotary dryer, wherein the water heating temperature is 40 ℃, the rotating speed is 3 rpm, the vacuum degree is 10-year Pa., and the dried grains subjected to steam heat treatment are milled by adopting a mode of combining mechanical milling and airflow milling, wherein the specific milling process comprises the steps of carrying out primary milling on the dried sample by adopting mechanical milling, the feeding speed is 0.1 t/h, the mesh number of the coarse powder is 60, carrying out secondary milling on the coarse powder by adopting airflow milling, the feeding speed is 0.5 t/h, and the air pressure is 0.4 MPa, preparing cereal powder, and carrying out vibration classification on the cereal powder, thus obtaining cereal powder with 40 meshes ~ 200 meshes.
After the grains are subjected to steam heat treatment, the content of functional components in the grains is changed: the insoluble dietary fiber content was reduced to 13.91% and the soluble dietary fiber increased to 11.61%.
(2) Preparation of soybean meal meatballs through steam heat treatment
Adding 5% of the steam heat-treated soybean meal into the meat paste to prepare a mixture. The preparation method of the soybean meal meatballs subjected to steam heat treatment comprises the following steps: forming meat paste (streaky pork 85%, egg 10%, starch 6% and water 20%); seasoning the meatballs (0.5% of five spice powder, 0.8% of salt, less than 0.5% of garlic, shallot, ginger, soy sauce and edible oil, 40 ℃ and 40% of relative humidity, and stirring for 10min to be uniform in a clockwise manner); preparing soybean meal meatballs (adding cereals into the fully and uniformly stirred meat paste mixture, wherein the proportion is 5 percent), kneading until the surface is smooth, and preparing the mixture into meatballs with uniform size; frying (taking appropriate amount of edible oil, frying for 15min to golden yellow); and (5) cooling (50 min).
To further evaluate the quality of the steam heat-treated cereal flour meatballs, sensory evaluation criteria for the cereal meatballs were established, as shown in table 1.
TABLE 1 organoleptic evaluation criteria for steam heat-treated cereal meatballs
A taste panel consisting of 8 trained persons was used to perform sensory evaluations of the steam heat-treated cereal pellets with cereal additions of 0%, 5%, 10% and 15% respectively, and conventional meat pellet samples, with the results of the scores shown in table 2.
TABLE 2 organoleptic evaluation of steamed cereal balls
| Categories | Color and luster | Structure of the product | Elastic toughness | Tooth sticking | Smell(s) | Total score |
| Adding 0% of traditional meat ball | 11 | 13 | 12 | 14 | 3 | 53 |
| 5% of additive amount, and performing steam heat treatment on the cereal meatballs | 10 | 13 | 14 | 13 | 4 | 54 |
| 10% of additive amount, and steam heat treatment of cereal meatballs | 7 | 12 | 12 | 12 | 4 | 47 |
| 15% of additive amount, and steam heat treatment of cereal meatballs | 7 | 13 | 12 | 13 | 4 | 49 |
The comprehensive sensory evaluation result shows that the addition amount is 5 percent, and the eating quality of the cereal meatballs subjected to steam heat treatment is relatively good.
The above embodiments are not intended to specifically limit the present invention.
Claims (7)
1. A method for making meat balls based on steam heat treatment of grains is characterized in that: (1) steam heat treating cereals, drying, pulverizing to obtain steam heat treated cereal powder; (2) adding into meat emulsion according to different addition amounts to obtain cereal meat ball subjected to steam heat treatment.
2. The method of claim 1, wherein the steam heat treatment comprises immersing grains of uniform size and free from deterioration in distilled water for 0.5 ~ 3 h, placing in a steam pot, introducing saturated steam under 0.2 ~ 1.2.2 MPa for 0.1 ~ 10min, rapidly depressurizing, and collecting grains discharged from a discharge port.
3. The method of claim 1, wherein the drying step comprises placing the grains of claim 2 in a rotary vacuum drier and drying the grains by rotation with a jacket water temperature of 40 ~ 80 ℃, a rotation speed of 3 ~ 12 rpm, and a vacuum of 10 Town ~ 10 under 10 rpm4Pa。
4. A method of making meatballs based on steam heat treatment of grains according to claim 1, wherein the comminuting is performed by: pulverizing dried grain subjected to steam heat treatment by combining mechanical pulverization and jet milling; the specific powder preparation process comprises the following steps: the dried sample is subjected to preliminary pulverization by mechanical pulverization at a feeding speed of 4.5X 10-3t/h ~ 6 t/h to obtain coarse powder with mesh number of 20 ~ 60 meshes, pulverizing the coarse powder with air flow at feeding speed of 0.1 t/h ~ 6 t/h and air pressure of 0.4 MPa ~ 12 MPa to obtain whole grain powder, and classifying the whole grain powder with vibrating screen to obtain 70 mesh ~ 300 mesh whole grain powder.
5. The method of claim 1, wherein the different amounts of steam heat treated cereal flour of 40 mesh ~ 300 mesh account for 5%, 10% and 15% by weight of the meat emulsion mixture.
6. The method of claim 1, wherein the cereal meatballs are prepared by molding meat paste (streaky pork 85% ~ 95%, egg 10% ~ 15%, starch 6% ~ 10%, water 20% ~ 40%), seasoning meat balls (powdered spices 0.2 ~ 0.5%, salt 0.8% ~ 1.6%, garlic, shallot, ginger, soy sauce, a proper amount of edible oil, 30 ~ 40 ℃, relative humidity 30% ~ 60%, stirring for 10 ~ 30min to uniform at a proper time), preparing cereal meatballs (adding cereal to the fully-stirred meat paste mixture in a proportion of 5% ~ 15), kneading until the surface is smooth, making into uniform meat balls, frying (frying with a proper amount of edible oil for 10 ~ 30min to golden yellow), and cooling (50 ~ 60 min).
7. A method of making meatballs based on steam heat-treated grains in accordance with claim 1, wherein the grains comprise: oat, buckwheat, corn, sorghum, millet, mung bean, red bean, soybean and the like.
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